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Full Episode Fridays: Pie in the Sky | 3 Homemade Pie Recipes | Paula Deen's Chicken Pot Pie
Nov 21, 2025
3 Homemade Pie Recipes | Paula Deen's Chicken Pot Pie - Paula's making a homemade chicken pot pie, an easy pecan pie recipe, and a white chocolate macadamia nut pie. Paula’s Home Cooking, Season 3, Episode 25.
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00:00 Intro
2:14 Lady and Sons Chicken Pot Pie Recipe: https://www.pauladeen.com/recipe/lady-and-sons-chicken-pot-pie/
8:06 White Chocolate Macadamia Nut Pie Recipe: https://www.pauladeen.com/recipe/white-chocolate-macadamia-nut-pie/
14:27 Mystery Pecan Pie Recipe: https://www.pauladeen.com/recipe/mystery-pecan-pie/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- [Paula] Hey, y'all I'm Paula Deen.
0:03
And today, I'm making pies.
0:05
Whether you're in the mood for something savory
0:07
or something sweet,
0:09
I've got the perfect pie to please any palette.
0:12
First up, it's my chicken pot pie that's so rich and creamy,
0:16
that it could only be called The Lady and Sons.
0:20
And then next is a sinfully wonderful
0:23
white chocolate macadamia nut pie,
0:26
and then finally is my mystery pecan pie
0:29
with a perfectly Paula surprise inside.
0:33
So I hope you brought your appetite,
0:35
'cause it's time to fill up on a day of decadence.
0:39
- Michael!
0:41
Michael, I gotta run to the store,
0:43
I'll be back in a little bit.
0:48
Girls, guess what time it is?
0:53
It's shopping time.
0:54
One more trip to Kitchen Kaboodle.
0:57
- [Paula] Whenever I want a little something special
0:59
to use in my kitchen, I'm sure to visit Kitchen Kaboodle.
1:03
It's a great place to go
1:04
because you never know what you're gonna find there.
1:07
They have everything,
1:09
from helpful cooking gadgets, to beautiful serving dishes,
1:12
to, well, who knows.
1:14
Like this great little pie marker.
1:17
It makes perforations on top of your pie
1:19
for you to cut along,
1:20
so you never have to worry about
1:22
who's gonna get the biggest piece.
1:24
I'll have to add this to my shopping cart today.
1:28
But what did I come here for again?
1:30
Oh yeah, some pretty plates for my pies.
1:33
And hmm,
1:35
I wonder if they have something here to send a pie in.
1:38
You know, I could browse all day in this store,
1:40
but I better get back to the kitchen
1:42
if we're going to get all those pies done in time.
1:44
Thanks Janice, you always have such a great selection.
1:49
- I know y'all probably think
1:50
that I stay at Kitchen Kaboodle,
1:53
but I tell y'all what, I just do love that little store.
1:56
And I wanted to go find some pretty plates for my pies,
2:00
because that's what today's show is about.
2:03
It's all about pies.
2:05
Look at that beautiful plate.
2:08
And I got some other stuff down in here
2:10
that I'm going to be talking to y'all in a little bit about.
2:13
So in the meantime,
2:15
I'm gonna be making the Lady and Sons chicken pot pie.
2:19
Once a week, I used to make a old timey chicken pot pie
2:23
and everybody loved it,
2:26
but I wanted one that was delicious and also pretty.
2:29
So I came up with this one,
2:31
and I'm using some boneless chicken breast
2:34
that I've cut into cubes.
2:37
And we're going to saute that
2:40
in about a third of a stick of butter.
2:43
I'm gonna put this in the sink.
2:47
I wanted to get rid of that bowl
2:48
because I didn't want to forget that
2:50
I'd had raw chicken in it.
2:51
And you want to be very, very careful
2:53
and make sure you use clean utensils
2:56
and wash your hands after handling poultry.
2:59
All right, so I'm gonna put a little salt in this,
3:02
a little seasoning salt,
3:06
and a little black pepper.
3:11
And I'm gonna come back over here
3:12
and check our puff pastry.
3:14
It's a great product,
3:16
but we're gonna take our sheet of puff pastry...
3:19
All right, now I'm gonna just slice through that,
3:22
just like that.
3:24
This is such a wonderful product.
3:27
So what we're going to do is lay out our dough,
3:31
and we're going to lattice this.
3:33
You wanna make sure that your crust is gonna fit the bowl
3:38
that you're using.
3:39
So I think about four lattices will work.
3:42
Now ,I'm going to take every other strip
3:45
and I'm gonna come in here and lattice this,
3:48
and it doesn't have to be perfect,
3:50
because I've found that imperfections is really pretty,
3:54
and it gives it a little interest in the shape.
3:59
All right, so we've got the top to our pie,
4:02
and you see how easy that was.
4:04
Now, I'm gonna brush this so it'll have a pretty, shiny top.
4:10
At the restaurant,
4:11
we just use one whole egg
4:12
and we beat up the yolk and the white.
4:16
(fork clinking against bowl)
4:20
And this will give it a pretty glazed look.
4:23
It'll be nice, and shiny, and pretty, and brown.
4:28
Okay, so we're gonna put this in the oven and bake this off.
4:37
All right, so we're gonna let that bake off a few minutes,
4:40
and now we're gonna turn around
4:41
and come back to our pot of chicken, which is looking good.
4:44
So I'm going to go ahead and add some onion to that.
4:48
(onions sizzling) Oh my gracious,
4:50
that's strong.
4:52
And garlic. (garlic sizzling)
4:53
All right, I'm going to sprinkle this with flour.
4:57
Oh, I think about two tablespoons.
4:59
That flour is gonna help produce a nice rich stock.
5:04
All right, so now I'm going to take heavy cream,
5:08
and you could use milk or half and half,
5:10
but at the restaurant, we use heavy cream.
5:15
A little bit more, and you see,
5:17
I'm kind of slowly adding that.
5:21
All right, so we're just going to let that simmer,
5:24
and I've got some sauteed carrots
5:27
that still got a little crunch to it.
5:29
And these are just frozen green peas.
5:32
I wouldn't use a canned pea.
5:34
Now we're gonna have some chicken flavor,
5:36
but we're not going to have quite as much as I would like.
5:39
So I'm going to help it along by using a chicken base,
5:44
and you can actually buy this product
5:46
at the grocery store now.
5:47
It's in the soup section actually.
5:50
Now, you'll want to be careful with this product though,
5:52
because contains a tremendous amount of salt,
5:56
so you'll wanna be very careful
5:57
that you don't put too much salt in your pot pie.
6:02
And I'm going to finish it off with just a little nutmeg.
6:06
It's amazing what fresh nutmeg does for cream sauces.
6:11
All right, ow I'm gonna turn around here
6:12
and check on our pie crust.
6:14
I've got one over here that's ready,
6:17
and you see how there's so much butter in that puff pastry
6:22
that it can't hardly stay on that pan.
6:24
Look how pretty that looks.
6:26
And I'm gonna see if this one's ready yet.
6:29
Oh yeah, it's nice, it's perfect.
6:33
It's perfect.
6:36
I'm just gonna stack it up right there with the other one.
6:40
Okay, this is ready.
6:41
If you see, I've got it hot and bubbly.
6:45
So you could make this the day before or the morning of
6:50
and put it in the refrigerator,
6:52
and then just come back and heat it up.
6:55
And it's just amazing that you can have this kind of meal
7:00
in, what, 15 to 20 minutes?
7:04
Just amazing.
7:05
And remember now, when you're making your pie,
7:08
you want to make sure
7:09
that you bake this off in a oven proof dish.
7:14
Gonna bring this up here,
7:15
and I wanna clean it off just a little bit.
7:18
And then we're just gonna take our latticed
7:22
puff pastry shell,
7:24
and we're just gonna sit it up on our pie.
7:27
And we're gonna do a little push down on it.
7:30
I want that rich creamy sauce to kind of bubble up
7:34
and adhere to that crust.
7:36
I'm going to throw these in the oven,
7:38
and when we come back,
7:39
I'm gonna share with you my cousin Johnnie's
7:42
white macadamia nut pie that's over the top.
7:50
I so hope y'all are enjoying the show.
7:52
And if you do.
7:54
Be sure to click like, subscribe and
7:57
notification bell so you'll never miss a video.
8:01
And we'll be right back after the break.
8:09
All right, those pies are looking good,
8:11
but I'm gonna give them just a couple of more minutes.
8:14
In the meantime,
8:15
we're gonna turn around here
8:16
and we're gonna make one of my cousin Johnnie's
8:20
specialty pies.
8:21
Now, Johnnie owns a bakery called Gabriel's Bakery
8:25
in Marietta, Georgia.
8:27
And I asked Johnnie, I said,
8:29
"You know, I want the favorite recipe of your husband's,"
8:35
'cause I really wanted this to be a man pleaser.
8:38
So she said, "This one's it, Paula."
8:40
So we're gonna start off by making a ganache.
8:43
I've put some semi-sweet dark chocolate chips in the bowl,
8:47
and I'm gonna heat up some heavy cream.
8:51
Now, I'm not gonna bring this to a boil,
8:53
but while that's heating up,
8:55
I'm gonna come over here and I'm gonna put my sugar,
8:58
just a granulated sugar,
9:01
and I'm gonna add some softened cream cheese.
9:07
I'm gonna (electric mixer whirring)
9:09
beat the cream cheese and the sugar together.
9:16
- In the meantime, our chips are in the bowl,
9:20
and we're gonna pour our hot cream over that,
9:24
and we're just gonna stir those just like that.
9:27
And you see how quickly you have ganache,
9:30
there's nothing to it.
9:33
Just a fancy word for something very, very simple.
9:37
All right, I'm just gonna sit that to the side now
9:39
and let it cool because we're fixing to get
9:41
to the really good part of this pie.
9:44
(electric mixer whirring)
9:46
I think this pie might be a man catcher.
9:47
You know what I mean, girls?
9:50
All right, I'm gonna add some heavy cream
9:53
that hadn't been whipped.
9:55
We're just gonna add it very, very slowly.
9:57
(electric mixer whirring) This is a real rich pie.
10:04
Alright.
10:06
Now I'm going to fold in some heavy cream
10:09
that's been whipped.
10:10
We're just gonna fold that in
10:12
by going to the bottom of the bowl
10:15
with our spatula and coming up on the other side,
10:19
'cause we don't want it to break down on us.
10:21
Okay, and then we're gonna fold in our macadamia nuts.
10:26
We've got some wonderful, fresh orange zest.
10:30
Oh, and it smells so good and strong.
10:33
We're gonna just fold that in,
10:36
and now we're gonna fold in the best part,
10:39
and that's the melted white chocolate.
10:43
Oh gosh, I could eat that just like that.
10:49
All right, we're just gonna fold that in.
10:52
Hi Gurdy girl!
10:53
I can't believe you don't weigh 200 pounds.
10:57
And I can't believe I don't weigh three.
10:59
(laughs)
11:02
All right, that looks out of this world.
11:06
All right, so all we're gonna do now
11:07
is put that in a prepared pie crust that's been baked off.
11:13
Oops, and speaking of pies, I smell chicken pot pie.
11:17
That's what you're smelling, isn't it Gurdy?
11:22
Oh, look at these beautiful pies.
11:33
And I'm just gonna sprinkle it
11:34
just like I do at the restaurant,
11:36
with a little fresh chopped parsley,
11:38
and a couple of spoons for eating.
11:41
Oh, they look so good.
11:43
All right, So we're gonna come back over here to our pie,
11:46
and this has been baked off
11:48
and we're just gonna fill our pie crust
11:50
with this delectable filling.
11:56
Okay, this one's ready to go into the freezer,
11:59
and I've got another one in here that's actually ready.
12:02
Watch it, Rennie.
12:08
It's all ready for the ganache.
12:14
This is sinful looking.
12:17
All right, now I'm gonna do this kind of slow and gentle.
12:22
I'm putting this warm chocolate ganache
12:27
over sugary cream cheese and macadamia nuts,
12:32
and oh my gracious.
12:36
Now, just when you think this pie is done, it ain't.
12:39
I'm gonna put some whipping cream on it.
12:41
But before I do that,
12:43
I'm actually going to taste these pies,
12:45
these chicken pot pies.
12:46
I think they've cooled enough for me to taste them.
12:49
And they look just too good.
12:55
And this is the way I like to eat mine,
12:56
I like to break off that little edge
12:59
and get in there and chase it.
13:03
Mm mm mm mm, mm mm.
13:08
(pastry crunching)
13:10
I can see why it's a favorite at the restaurant.
13:12
I just love it.
13:14
Just when y'all think it couldn't get any better,
13:16
y'all come right back
13:17
'cause I'm gonna finish up this pie,
13:19
and then I'm going to make a mystery pecan pie
13:24
that's unforgettable.
13:30
I hope y'all are enjoying the show
13:32
and I want to hear from you.
13:34
Tell me what recipes or videos you'd like to see me
13:37
make by just leaving a short comment below.
13:41
Now, let's get back to the show, y'all.
13:48
Okay, I've got some whipped cream in the pastry bag,
13:53
and I'm gonna just pipe some whipped cream on to our pie.
14:00
I actually let that ganache kinda chill.
14:05
All right, now I'm gonna just sprinkle it
14:07
with a few extra nuts,
14:10
and I'm gonna pop this back in the freezer,
14:12
so to my sorrow, I don't get to taste it right now.
14:17
But I'm gonna get to it in the next 10 minutes.
14:25
Ooh, it looks delicious.
14:27
All right, pecan pies.
14:29
I know you've probably all had a pecan pie,
14:32
but I've got a new pecan pie recipe for y'all,
14:35
and this was sent to me from a friend from New Orleans.
14:39
All right, now I've got three eggs busted.
14:41
I'm gonna add some sugar,
14:44
and I'm gonna add some white corn syrup.
14:50
Now, a lot of people use white corn syrup
14:53
for their pecan pies,
14:54
a lot of people use the dark corn syrup.
14:58
To me, it doesn't too much make a difference,
15:00
as long as there's syrup in it.
15:03
You're just gonna whisk this around.
15:06
It doesn't have to be beat up too, too good.
15:10
All right, now I'm gonna add the vanilla.
15:12
All right.
15:15
This is our syrup layer,
15:17
and this is going to be the surprise layer,
15:20
this in this pecan pie.
15:22
And we're going to start with cream cheese,
15:27
a little bit more sugar, a little salt to cut the sweetness,
15:32
you know what I mean?
15:34
A little more vanilla and one more egg.
15:40
We're just incorporate that together.
15:42
(electric mixer whirring)
15:46
A pecan pie is great for a beginner,
15:49
so if you wanna surprise the family,
15:52
pull this recipe out on them and see what happens.
15:55
All right, now we're gonna add our cream cheese
15:58
to the bottom of the pie.
16:01
Looks like melted white chocolate, doesn't it?
16:06
I'm just gonna kind of smear that around evenly.
16:12
All right, here we go.
16:13
Now I'm using a chopped pecan,
16:15
you can use a whole one,
16:17
but it makes it much, much easier to slice by the piece
16:21
when your nuts are chopped up like this one.
16:23
So you have to decide what you want.
16:28
All right, now this is the standard filling right here
16:31
for a pecan pie.
16:33
Now, all we're gonna do is take this
16:35
and pour it on top of those nuts,
16:38
and then when this pie's done,
16:40
all the nuts will have risen to the top.
16:43
Now, if I can just get it to the oven without spilling it,
16:46
and you can see that I'm gonna bake this in a raw pie shell
16:50
because this pie's actually going to bake
16:52
for about 45 minutes,
16:53
so you don't want to pre-bake your shell
16:55
or it would get too brown.
16:57
I got it in there without spilling,
16:59
so we're gonna come over here and check on this one.
17:07
Oh my gracious.
17:11
Look how good that looks.
17:14
I'm actually gonna put it over here on this corner
17:16
'cause I got a great breeze coming in that door,
17:19
so I'm going to let that sit right there and cool.
17:21
And now I'm fixing to go get that
17:23
white chocolate macadamia nut pie out
17:27
and sample it to make sure it's good enough
17:31
for my family and friends.
17:38
And I'm gonna see what we... (chuckles)
17:41
Look at it gooshing down.
17:44
(laughs)
17:47
It almost looks like it's got a heartbeat.
17:52
Mm mm mm.
17:56
Johnnie, I think you got your winner, baby girl.
18:04
Let's see, now I think a little bit more cream is in order.
18:08
(chuckles)
18:10
And a little bit more nuts.
18:15
Let's see what we got now.
18:17
Oh my gracious!
18:23
I swear it'll make you sass your mama.
18:24
Now, hang around because when we come back,
18:27
I'm gonna give you some tips
18:28
on shipping that pecan pie to somebody that you love.
18:36
I so hope y'all are enjoying the show.
18:39
And if you do.
18:41
Be sure to click like, subscribe and
18:44
notification bell so you'll never miss a video.
18:48
And we'll be right back after the break.
18:53
Half the fun, to me, of making pies
18:57
is sharing them with people that I love.
19:00
And there's no better pie to share with folks
19:03
than the pecan pie.
19:05
It's one of the sturdiest of all the pies.
19:08
Remember when I walked in at the opening of the show
19:11
and I had a paper bag full of stuff?
19:13
Well, this is one of the things that I had in there.
19:15
So, what I'm gonna do is just drop that pie
19:19
down into the bottom half of that container,
19:22
and I'm gonna take some parchment paper
19:25
and I'm going to seal this lid in there really, really good.
19:30
And I'm going to tape that down.
19:31
That will help keep it secure
19:33
in the bottom of that container.
19:36
Perfect.
19:39
All right, what we're gonna do now
19:41
is we're gonna use what they call a peanut.
19:45
And all I'm going to do is tuck the pie down in here,
19:48
and then I'm gonna put the peanuts back on top of it
19:52
so it won't allow that pie to move around.
19:56
And I even made some tags off of the computer to go on this,
20:02
and you see that it reads,
20:03
"Best dishes from my kitchen to yours."
20:06
So be sure and go to your computer
20:08
and make your little labels;
20:09
these work out great.
20:11
I had a wonderful time with y'all today,
20:13
making all these recipes,
20:15
and I hope y'all will try some of these recipes,
20:17
I hope you love them.
20:18
In fact, look at that mystery pecan pie.
20:21
Have you ever seen a pecan pie with cream cheese in it?
20:26
Neither have I.
20:29
I know you're gonna love it, and as always,
20:33
I send y'all love and best dishes from my kitchen to yours.
20:41
Hey, y'all, it's Paula Deen.
20:43
Now, if you enjoyed this video, be sure to like it
20:47
and click the subscribe button as well as the notification
20:51
and bell to be alerted when I post a video.
20:54
Love and Best Dishes Y'all.
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